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Pulao is a dish that can be found on tables across India, enjoyed by families as a comforting meal or served during special occasions.
This spiced rice dish is versatile, often featuring an assortment of vegetables or tender pieces of meat, all cooked together in fragrant, and seasoned rice.
Its simple preparation hides a depth of flavour, making it a beloved part of India’s rich culinary tradition.
What Is Pulao?
Pulao, also known as pilaf, is a one pot rice dish that brings together long-grain basmati rice with aromatic spices, vegetables, or meat.
The rice is lightly sautéed in oil or ghee with whole spices such as cumin, cloves, and cardamom before being simmered with water or broth. As the rice cooks, it absorbs the flavours of the spices and any other ingredients, creating a balanced, subtly spiced dish.
Vegetables like peas, carrots, and beans are common additions, while chicken, lamb, or even shrimp can be included for a heartier version.
Pulao can be made as a simple side dish or elevated to a main course, depending on what you include. Its appeal lies in the delicate balance of spices and the fragrant aroma that fills the kitchen as it cooks.
Whether served with a cooling raita (yogurt sauce) or alongside more robust curries, Pulao is a dish that offers comfort and elegance in equal measure.
Ingredients and Taste
The key to a good Pulao lies in the quality of the ingredients, particularly the rice. Long grain basmati rice is ideal for this dish due to its light and fluffy texture, which absorbs the spices and liquids without becoming mushy.
Whole spices like cumin seeds, bay leaves, cinnamon, and cloves are often used, infusing the rice with their warming, aromatic notes. For added richness, some versions of Pulao may include fried onions, dried fruits like raisins, or nuts like cashews, which provide a subtle sweetness and crunch.
The dish is gently spiced, making it milder than other Indian rice dishes like biryani. Each bite of Pulao delivers a harmonious mix of flavors; earthy cumin, sweet hints from the vegetables or dried fruits, and the delicate perfume of basmati rice.
The vegetables, cooked along with the rice, offer bursts of colour and freshness, while any meat used becomes tender and infused with the essence of the spices.
Pulao is often served as part of a larger meal, complementing curries or dals, but its gentle flavour and fragrant aroma make it satisfying enough to be enjoyed on its own.
A Taste of History
Pulao’s origins stretch back centuries, with roots in Persian cuisine, where rice was a staple. It was brought to India through the Mughal Empire, whose influence on Indian cooking is profound.
Over time, Pulao adapted to Indian ingredients and regional tastes, resulting in a dish that reflects both its foreign origin and its integration into local culinary traditions.
Historically, Pulao was a dish prepared for royalty and special occasions due to the use of expensive spices, meats, and high quality rice. Today, it’s enjoyed by people from all walks of life, celebrated for its simplicity and adaptability.
Every family, and indeed every region in India, may have its own version of Pulao, from the vegetable-heavy varieties of the south to the more richly spiced meat versions of the north.
While biryani often steals the spotlight with its layers of intense flavours, Pulao remains an understated classic, offering subtle sophistication. It’s a dish that has travelled through time and across cultures, evolving into a comforting staple that’s both easy to make and a joy to eat.
Traditional Indian Pulao Recipe
Serves: 4 people
Ingredients:
For the Pulao:
- 1 ½ cups basmati rice, rinsed and soaked for 20 minutes
- 2 tbsp ghee or vegetable oil
- 1 large onion, thinly sliced
- 1 tbsp ginger-garlic paste
- 1 cinnamon stick
- 3-4 green cardamom pods
- 4-5 cloves
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 2 cups mixed vegetables (carrots, peas, potatoes) or 300g chicken/lamb (cubed)
- 3 cups water or chicken/vegetable broth
- Salt to taste
- Fresh coriander leaves for garnish
Directions
To begin, rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set it aside. Soaking the rice helps it cook evenly and stay fluffy.
In a large pan or heavy bottomed pot, heat 2 tablespoons of ghee or vegetable oil over medium heat. Once hot, add cumin seeds, cinnamon stick, cardamom pods, cloves, and the bay leaf. Sauté for about 1 minute until the spices release their aroma, creating a fragrant base for the pulao.
Add the thinly sliced onion to the pan and cook, stirring frequently, until the onion turns golden brown, about 5-7 minutes. This step develops a deep flavour, so ensure the onions caramelize properly without burning.
Next, add the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears. Stir frequently to prevent it from sticking to the pan.
If using vegetables, add them to the pan at this stage (if using chicken or lamb, add it instead). Stir to coat the vegetables or meat with the fragrant spices. Cook for 5-7 minutes, allowing the meat to brown slightly or the vegetables to soften.
Sprinkle in the turmeric powder, garam masala, and salt. Mix well, ensuring the spices coat the vegetables or meat evenly. This step helps in infusing the spiced flavors thoroughly.
Add the soaked and drained rice to the pan and stir gently to combine it with the spiced vegetables or meat. Cook for 2-3 minutes, allowing the rice to absorb the flavors of the spices.
Pour 3 cups of water or broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight fitting lid and let it simmer for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Turn off the heat and let it sit, covered, for another 5 minutes.
Fluff the pulao gently with a fork to separate the grains, then garnish with freshly chopped coriander. Serve hot, pairing it with cooling yogurt or a tangy side like pickle or chutney for contrast.
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